Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!

Thursday, August 22, 2013

Panko-Parmesan Summer Squash

Recipe from Food52.com

Husband-Tested in Alice’s Kitchen

Here’s a great way to use
up the plethora of summer squashes. Dip
them in buttermilk, then egg whites, then whole-wheat breadcrumbs and parmesan
cheese and then fry ‘em up. These went
really well as a decadent side to healthful Salmon Burgers with Dill Sauce and
brown basmati rice.

3-4 summer squash (zucchini and
yellow squash)

2 cups panko whole-wheat breadcrumbs

3/4 cups freshly grated Parmesan
or Asiago cheese

2 teaspoons kosher salt

3 eggs (whites only)

1½ cup buttermilk

1 cup vegetable oil

Removing ends, slice
squash into ¼ inch disks.

Add next three
ingredients in small bowl and mix.

Separate egg whites
into their own bowl, and buttermilk as well, respectively.

Dip disks into
buttermilk, then egg whites, and finally panko crumbs/cheese mixture. Get
aggressive with your dredging to make sure squash disks are at their panko-max.

Heat 3/4 cup of vegetable
oil in a heavy skillet. When hot, carefully add squash disks. Turn when
browned, about 3 minutes on each side. Remove and drain on plates covered in
paper towel. Do in batches, and cover finished squash to keep warm. Add more
oil if necessary.

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Brought to You by Lost River Market & Deli

To find all the ingredients for these delicious recipes, stop by Lost River Market & Deli, located at 26 Library Street in Paoli, Indiana. For a map and more information about the co-op, visit http://www.lostrivercoop.com/.